Categories: Salad-Slaw-http://www.recipething.com/recipes/new#

Ingredients

• 1 lb. de Puy or red lentils
• 1/3 cup extra-virgin olive oil
• 1/4 cup apple cider vinegar
• 1 Tbsp. maple syrup
• 1 Tbsp. strong mustard
• 2 tsp. salt
• 1 tsp. ground black pepper
• 1 tsp. ground cumin
• 1/2 tsp. turmeric
• 1/2 tsp. ground cardamom
• 1/4 tsp. ground cloves
• 1/4 tsp. nutmeg
• 1/4 tsp. cinnamon
• 1 medium red onion, diced small
• 1 cup dried currants or raisins
• 1/3 cup capers
• Handful arugula or other lettuce
• Small handful walnuts
• 4 to 6 Tbsp. crumbles goat cheese, optional
• Handful fresh herbs, such as parsley, cilantro or basil

Directions

1. Rinse lentils well. Place in a pot and cover with 3 to 4 inches of water. Bring to a boil; reduce to a simmer. Check lentils for doneness after 15 20 minutes. They should be al dente fully cooked but still firm. Do not overcook.
2. While the lentils are simmering, whisk together the oil, vinegar, syrup, mustard, salt, pepper, cumin, turmeric, coriander, cardamom cayenne, cloves, nutmeg and cinnamon, or place all these ingredients in a jar with a tight-fitting lid and shake vigorously to combine.
3. When the lentils are cooked, remove from heat, drain and place under cold running water to stop the cooking. Once cooled slightly but still warm, place them in a large serving bowl and toss with the dressing. The salad can be prepared and refrigerated up to 3 days in advance at this point. Add onion, currants, capers, arugula, walnuts, cheese and herbs just before serving.

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